Zucchini Lasagne

2 medium zucchini, peeled and sliced
Salt and pepper
Thyme
2 tablespoons tomato sauce, divided
1/2 cup cottage cheese
Grated Parmesan or Romano cheese

Cook zucchini in salted water to cover until tender. Drain. Place 1/2 the cooked zucchini in a small ovenproof casserole. Sprinkle with salt, pepper and a little thyme. Spoon over the squash 1 tablespoon tomato sauce and the cottage cheese. Repeat zucchini, seasonings and tomato sauce. Top with grated cheese. Bake uncovered at 350 degrees F for 20 minutes or until bubbling.

Serves 2.